Print Recipe

Orange Cocoa Cake



  • 1/2 cup Hershey's cocoa
  • 1/2 cup boiling water
  • 1/4 cup (1/2 stick) butter or margarine, softened
  • 1/4 cup shortening
  • 2 cups granulated sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 1/2 teaspoons plus 1/8 teaspoon baking soda, divided
  • 1 cup plus 3 tablespoons buttermilk or sour milk, divided*
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon freshly grated orange peel
  • 1/4 teaspoon orange extract

*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup; use 1/2 teaspoon white vinegar plus milk to equal 3 tablespoons.

Orange Buttercream Frosting

  • 2/3 cup butter or margarine, softened
  • 6 cups confectioners' sugar, divided
  • 2 teaspoons freshly grated orange peel
  • 1 1/2 teaspoons vanilla extract
  • 4 to 6 tablespoons milk


  1. Cake: Heat oven to 350 degrees F. Grease three 8- or 9-inch round baking pans; line with wax paper.
  2. Stir together cocoa and water in small bowl until smooth; set aside.
  3. Beat butter, shortening, sugar, salt and vanilla extract in large bowl until well blended.
  4. Add eggs; beat well.
  5. Stir 1 1/2 teaspoons baking soda into 1 cup buttermilk; add to butter mixture alternately with flour.
  6. Measure 1 2/3 cups batter into small bowl; stir in remaining 1/8 teaspoon baking soda and 3 tablespoons buttermilk, orange peel and orange extract.
  7. Pour into one prepared pan.
  8. Stir cocoa mixture into batter; divide evenly between remaining two prepared pans.
  9. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean.
  10. Cool for 10 minutes; remove from pans to wire racks. Carefully peel off wax paper. Cool completely.
  11. Place one chocolate layer on serving plate; spread with Orange Buttercream Frosting.
  12. Top with orange layer; spread with frosting.
  13. Top with remaining chocolate layer; frost top and sides of cake.
  14. Orange Buttercream Frosting: Beat butter, 1 cup confectioners' sugar, orange peel and vanilla extract in large bowl until creamy.
  15. Add remaining confectioners' sugar alternately with milk, beating to spreading consistency.

Yield: 10 to 12 servings

Recipe Goldmine

Like Us on Facebook



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.